Salsa Verde Chicken
This salsa verde chicken is simple to make and packs in so much flavor. It’s perfect for a quick weeknight meal and the leftovers are even better!
Mexican chicken with salsa verde has been a long time family favorite. It’s really easy to put together and is made entirely in one pan. The best part, you can use the leftovers to make tacos or burritos for lunch!
I recommend making a large batch of this dish so you make different meals over the week, saving you time and effort. You can serve it with rice, tortillas, or a light salad too.
Reasons I love this dish
- Multiple dishes from one. The leftovers make delicious stuffing for burritos, tacos, quesadillas, or enchiladas.
- Juicy and well seasoned chicken. The taco seasoning adds amazing flavor to the chicken and takes this dish to the next level.
- Easy and simple. This dish requires basic ingredients that are loaded with flavor.
Ingredients to Make Salsa Verde Chicken
Here are the ingredients you need to make this Mexican chicken with salsa verde. Let’s understand what to use and why it matters.
- Chicken thighs: Boneless, skin-on chicken thighs are ideal as they are juicy and flavorful. Using skin-on chicken adds extra flavor to this otherwise simple dish. You can also use bone-in chicken thighs, but they will need a longer cooking time.
- Seasoning: You can use your favorite taco seasoning here. In case you need to make one from scratch, you just need to mix together onion powder, garlic powder, smoked paprika, ground cumin, dried oregano, salt, and pepper.
- Salsa verde: I recommend making my homemade salsa verde. Store-bought works too.
- Fresh cilantro: Cilantro adds a classic flavor to the dish. If you don’t like cilantro, you can garnish it with scallions or green onions for a slightly different flavor profile.
- Lime: I recommend tasting the dish and adding a squeeze or fresh lime juice at the end if desired.
How to Make Salsa Verde Chicken
1. Season the chicken: Pat dry the chicken thighs with paper towels. Add in the taco seasoning or garlic powder, onion powder, smoked paprika, ground cumin, salt, and pepper. Rub the seasoning all over the chicken. Let it sit for at least 15 minutes.
2. Sear the chicken: Place the chicken skin-side down in a cold dry skillet. Turn the heat to medium so the fat renders out slowly and the skin crisps evenly. This should take about 8-10 minutes. Flip the chicken and cook the second side for 2 minutes.
3. Simmer in salsa verde: Pour in 2 cups of salsa verde into the skillet with the chicken. Simmer for about 5 minutes or until the chicken is fully cooked through and the sauce slightly thickens. The chicken will absorb the flavor of the salsa while the skin remains crispy.
4. Garnish: Garnish with fresh cilantro and a squeeze of lime juice is desired.
Tips for Making Salsa Verde Chicken
- Do not overcrowd the pan while searing the chicken. Otherwise the chicken will release excess moisture and steam.
- Taste the salsa verde before adding it to the skillet. If the salsa tastes too acidic or sharp, add some salt or chicken bouillon to balance it out.
- Use skin-on chicken thighs. The fat from the chicken balances the sharpness of the tomatillo sauce.
Easy Variations
Change the protein: Swap chicken with shrimp, fish, or pork. They work well with salsa verde and the Mexican seasoning.
Make it creamy: Add a splash of sour cream to add extra flavor and richness to the dish.
Make it spicy: Add finely chopped serrano peppers to the dish. You can also blend it into the salsa.
What to Serve with Salsa Verde Chicken
Plain white rice is perfect for soaking up all the flavorful salsa verde. Mexican rice or cilantro also work really well.
Corn tortillas are great for scooping up the sauce. The chicken can be shredded and used as taco filling too.
For a lighter option, serve the chicken with sautéed vegetables or a simple avocado salad.
Storage and Reheating
Storage: Store leftovers in the fridge in an airtight container for up to 3 days.
Reheating: Gently reheat the pasta in a skillet over low heat. Add a splash of water the loosen the sauce.
More Mexican Recipes
Please let me know how your salsa verde chicken turns out in the comments! Happy cooking 🙂
Watch How to Make Salsa Verde Chicken
Salsa Verde Chicken
INGREDIENTS
- 1 pound (450g) boneless, skin-on chicken thighs (note 1)
- 2 cups salsa verde
- 2 tbsp taco seasoning (note 2)
- fresh cilantro
- fresh lime (optional)
INSTRUCTIONS
- Pat the chicken dry and coat it with the taco seasoning. Let it sit for at least 15 minutes. For maximum flavor, let it sit overnight in the fridge.
- Lay chicken skin-side down in a cold dry skillet. Turn the heat to medium and cook for 8-10 minutes. Flip and cook for 2 more minutes.
- Pour in the salsa verde and simmer for about 5 minutes or until the chicken is cooked through.
- Garnish with fresh cilantro and lime juice if desired. Serve hot with rice or tortillas.
NOTES
- Chicken breasts can also be used here. Sear the chicken breasts in some olive oil for 2-3 minutes on both sides before adding in the salsa verde.
- For homemade taco seasoning, mix together 1 tsp each of onion powder, garlic powder, smoked paprika, dried oregano, along with 1/2 tsp of salt and pepper.
- If using bone-in chicken thighs, the cooking time will be longer.
- Taste the salsa verde before adding it to the skillet. This way you can adjust the salt and acidity of the salsa.
NUTRITION (per serving)
VIDEO
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